A fried chicken sandwich is a system. A good fillet can still fail inside a weak bun with too much sauce.
Match the cut to the bun
A fillet should cover most of the bun without extending so far that every bite drags the filling out. Even thickness improves cooking and makes the first and last bites more consistent.
Protect the crust
Sauce belongs in a controlled layer. Pickles and slaw add acid and crunch but also moisture. Drain wet toppings and use a bun with enough strength to survive them.
Judge the bun separately
Stale, overly sweet or heavily compressed bread changes the whole experience. A toasted cut surface adds resistance to moisture, but an over-toasted bun can crack or feel dry.
Travel changes the score
A sandwich sealed in foil or a tight box steams quickly. Note whether you ate it immediately or after delivery when using the scorecard.